Difficulty level : Very easy
Cost : Cheap
Preparation time : 20 min
Cooking time : 30 min
It’s the season of tomatoes of all colors. These updated varieties are back on the stalls. Play without restraint with this gourmet palette. Check out our easy recipe for zucchini, tomato and ricotta pie!
Ingredients
- 1 roll Pure butter puff pastry
- 1 Zucchini average
- 1 Beef tomato
- 2 Yellow tomatoes
- 200 g ricotta
- 30 g Pine nuts
- 1 strand Basil
- 6 c. soup Olive oil
- 1/2 Lemon juice
- 1 C. coffee Oregano
- 1/2 c. coffee Ras el hanout
- Salt and pepper
- Espelette pepper
Directions
- Start this zucchini, tomato and ricotta pie recipe by preheating the oven at 180 ° C (item 6). Wash tomatoes and zucchini. Cut them into thin slices.
- In a bowl, mix olive oil, lemon juice, oregano, ras el-hanout, salt, pepper and a few pinches of pepper.
- Unroll the puff pastry on a plate , leaving the parchment paper underneath. Cover the ricotta paste with a margin of 2 cm all around. Add the vegetables and pine nuts, sprinkle with a little sauce.
- Bake and cook 25 to 30 minutes. After cooking, sprinkle the top of the pie with the remaining sauce. Sprinkle with basil leaves and serve hot or cold.
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